Anyone know of a quick,dry brine for trout,and suggested smoking time/temp.
60/40 Brown sugar and salt any spices you might want, pepper or whatever you think might work. Coat the filets with the mix and let brine till flesh is firm evenly. Rinse, pat dry with paper towel and allow to pellicule. Sprinkle with some more brown sugar Smoke for 2 hrs nd cook till it's at the doneness you like it. I haven't done trout yet but this is how I do salmon only I smoke for 4 or 5 hrs. So I would think 2 hrs would be enough for trout. I like alder for fish.
Thanks,and greetings from windy Wasaga Beach On.
Will definitely try as soon as the wind dies down!
Don't forget the pics. ;D